- 1 cup plus 2 Tbsp warm water about 100°F
- 1/3 cup oil
- 2 tbsp active dry yeast
- 1/4 cup sugar
- 1 tsp salt
- 1 egg
- 3 1/2 cups bread flour
- 1/3 cup of honey warmed
In your stand mixer, combine the water, oil, yeast, and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg, and flour and knead the dough for six minutes with dough hook on medium to high speed.
Preheat oven to 400°F. Form dough into 24 balls and place on cookie sheets lined with silpat mats. Shape each ball into an oval shape, with one end (where face will be) thinner than the other end of egg/oval shape. Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size.
Take sharp kitchen scissors, and cut ears (see the photo from the post) from the more narrow/thinner end. Make sure you make the ears very deep cuts, almost to the bottom of the dough, otherwise the ears will lose their shape during baking. Bake for about 11-13 minutes at 400°F or until tops turn golden brown.
While buns are cooling, brush tops with warm honey. Use chopsticks with round tip to poke eyes into the face of bunnies.